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Enjoy an easy Gluten-Free Skillet Cookie without any butter, less sugar, and only 222 calories per slice. It’s warm and gooey, the perfect way to enjoy your favorite desserts in a way that’s better for your health and weight-loss goals.
Quick Summary: Gluten-Free Skillet Cookie
- Why Make This Recipe: All the warm, gooey pizookie satisfaction with melty chocolate chips and juicy strawberries, and no butter or refined sugar, and ⅓ the sugar of a typical skillet cookie.
- Nutrition: 222 calories, 3.6g protein, 9g sugar per slice
- Diet: Gluten-Free, Dairy-Free, Refined Sugar-Free
- Time: 25 minutes
- Method: Baking
- Best for: Dessert, sharing with friends, weeknight treat
- Tip: Preheat the skillet in the oven so the cookie bakes evenly with crispy edges and a gooey center.
You can satisfy your indulgent dessert cravings while maintaining your healthier eating habits with desserts like this oat flour skillet cookie. It contains only 9 grams of sugar, which is ⅓ of the amount of sugar in other recipes.
It’s also naturally gluten-free and dairy-free with only 222 calories per serving. This is the perfect dessert for a casual night with friends, a dinner party, a celebratory occasion, or just a weeknight when you need something a little sweet.
If you like healthy skillet dessert recipes, you will love my low-calorie berry cobbler and healthy berry quinoa crumble!
Why You’ll Love This Recipe
- Ready in Just 25 Minutes: You can be eating a warm, gooey pizookie in less than half an hour. It only takes 25 minutes to make this cookie skillet from start to finish.
- Naturally Gluten-Free: This skillet cookie recipe uses gluten-free oats and oat flour, so it is naturally gluten-free without any substitutions or changes.
- Less Sugar Than Most Skillet Cookies: Most other cookie skillet recipes have 27 grams of sugar or more; this one only has 9 grams! Most of that comes from the combination of coconut sugar, maple syrup, and strawberries, which are healthier than refined sugar.
Table of Contents
- Quick Summary: Gluten-Free Skillet Cookie
- Why You’ll Love This Recipe
- Ingredients
- Variations & Dietary Modifications
- How to Make Gluten-Free Strawberry Chocolate Chip Skillet Cookie
- Expert Tips
- Serving Suggestions
- Gluten-Free Skillet Cookie Recipe FAQs
- More Delicious Fruit and Chocolate Dessert Recipes
- Gluten-Free Skillet Cookie Recipe
Ingredients
- Egg: Use a whole egg as the binder to hold the cookie dough together and keep the mixture moist.
- Gluten-Free Rolled Oats: Adding rolled oats to the flour mixture gives the cookie a chewy texture. If not gluten-free, use regular rolled oats.
- Flour: You can use oat flour or a 1:1 gluten-free flour blend in this gluten-free pizookie. If not gluten-free, use regular oat flour.
- Strawberries: Slice fresh strawberries for your cookie skillet. Frozen strawberries will add too much water to the dough. I also use fresh strawberries to make these strawberry yogurt pancakes.
- Dairy-Free Chocolate Chips: Keep this recipe dairy-free by using dairy-free chocolate chips. You can use regular chocolate chips if you don’t need the recipe to be dairy-free.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Skip the Strawberries: If you want a giant chocolate chip cookie, then you can completely leave out the strawberries. Try adding different sizes of chocolate chips and chunks to make it even more chocolatey.
- Use Different Berries or Add Nuts: Instead of strawberries, try this healthy pizookie with blueberries, raspberries, or cherries instead. You could also add chopped pecans or walnuts for a nutty crunch, or drizzle peanut butter over the top.
- Make It Vegan: Use a flax egg instead of a regular egg to make this big cookie vegan. A flax egg is made by combining a tablespoon of ground flaxseed and 3 tablespoons of water and letting them rest until it thickens into a jelly-like texture. The skillet cookie will have a softer texture if you use a flax egg.
How to Make Gluten-Free Strawberry Chocolate Chip Skillet Cookie
Nothing beats a warm and indulgent pizookie, especially when it only takes 25 minutes to make! Just mix the dough, grease an 8” cast iron skillet with cooking spray, and preheat the oven to 350°F. Be sure to preheat the skillet in the oven too!
- Step 1: Combine Dry Ingredients. Add the flour, oats, cinnamon, baking soda, and baking powder to a small bowl and stir them together.
- Step 2: Mix Wet Ingredients. In a large mixing bowl, mix the egg, maple syrup, sugar, and salt. Stir until the egg is broken down and the sugar is fully combined.
- Step 3: Add Dry to Wet. Fold in half of the flour and oat mixture, then stir in the oil. Fold in the other half of the flour and stir until it’s just combined.
- Step 4: Fold In Strawberries and Chocolate Chips. Next, fold the strawberries and chocolate chips into the batter.
Step 5: Bake and Serve. Transfer the cookie dough to the greased, preheated skillet and spread into an even layer. Bake for about minutes at 350°F or until the edges are crispy and golden brown. Remove the skillet from the oven and let it cool for 5-10 minutes before cutting into it.
Expert Tips
- Preheat the Skillet: One of the key steps to making this cast iron skillet cookie is to preheat the skillet in the oven. The hot skillet ensures that the heat is distributed equally to the cookie dough and results in crispy edges with a gooey center.
- Let it Rest: Not only will your skillet be extremely hot when it comes out of the oven, but the cookie will continue to cook while it rests. Allow the skillet to rest for at least 5-10 minutes before attempting to cut into your pizookie.
- Pat the Berries Dry: The strawberries may release excess moisture into the cookie dough and make the cookie soggy. Pat the berries dry after you slice them to avoid that issue and avoid using frozen strawberries.
- Storing & Reheating: Store this cookie skillet covered at room temperature for about 2 days, or in an airtight container in the refrigerator for 5 days. You can also wrap each slice individually and keep it in the freezer for up to 3 months. Warm up individual pieces in the microwave.
Serving Suggestions
Making this gluten-free chocolate chip skillet cookie without butter or refined sugar means you can have your dessert and eat it too. Plus, your friends and family won’t believe this is gluten-free and healthy because it tastes so delicious!
- Top your slice of gluten-free pizookie with a scoop of ice cream or a little whipped cream or ice cream to make it a little more indulgent.
- Keep things lighter and healthier and try Greek yogurt fruit salad alongside your cookie slice.
- While your medium skillet is in the oven, use your large skillet to make this stovetop healthy skillet lasagna recipe for dinner.
- Keep dinner a little lighter and make a chicken BLT salad to enjoy before digging into your pizookie for dessert.
Gluten-Free Skillet Cookie Recipe FAQs
Nine times out of ten, it’s overbaking. This cookie only needs 15 minutes, and it keeps cooking in the hot skillet after you pull it from the oven, so if you wait until the center looks fully done, it’ll be dry by the time you slice it. The other common culprit is how you measured the flour. Scooping the measuring cup straight into the bag packs in way more flour than the recipe calls for, which dries out the dough. Spoon the flour into the cup and level it off instead.
Look at the edges, not the middle. When the edges are set and golden brown and pulling slightly away from the sides of the skillet, it’s ready — even if the center still looks soft and a little underdone. That’s exactly what you want. The residual heat from the cast iron finishes cooking the middle during those 5-10 minutes it rests, leaving you with that gooey pizookie center
Absolutely. Any oven-safe skillet works, and so does a round cake pan or an 8×8 baking dish. Just know that cast iron holds heat better than other materials, so you’ll get slightly less crispy edges with a lighter pan. Start checking a few minutes early if you’re using a glass or ceramic dish, and check it a few minutes early if your pan is larger than 8 inches — a thinner layer of dough bakes faster
More Delicious Fruit and Chocolate Dessert Recipes
If you tried this Gluten-Free Skillet Cookie recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Gluten-Free Skillet Cookie
Equipment
- 8" Cast Iron Skillet
Ingredients
- 1 Egg, room temperature
- ¼ cup Olive Oil,
- 1 cup Gluten Free Rolled oats, or regular rolled oats
- ¾ cup Gluten Free Baking Flour, or regular oat flour
- 2 tablespoons Maple Syrup
- 2 tablespoons Coconut Sugar, or sugar of choice
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Cinnamon
- Pinch Salt
- ½ cup Strawberries, diced
- ⅓ cup Chocolate Chips, or dairy free chocolate chips
Instructions
- Preheat oven to 350 F. Prepare an 8" cast iron skillet by lightly greasing with cooking spray and place in the oven until ready.
- In a small bowl, combine flour, oats, cinnamon, baking soda and baking powder.
- In a larger mixing bowl, mix together the egg, maple syrup, sugar and salt until the sugar is fully combined and egg is broken down.
- To the egg mixture, fold in add half the flour mixture. Then stir in the olive oil. Fold in the other half of the flour mixture and stir just to combine. Do not over mix.
- Fold the strawberries and chips into the batter. Transfer the batter to the prepared skillet and spread it into an even layer. Bake at 350 F 15 minutes.
- Remove from the oven and cool 5-10 minutes in the skillet before serving and enjoying!
Notes
- Be sure to properly measure the flour for gluten-free baking. The method of spooning flour into the measuring cup is superior to just scooping it out of the bag.
- Always let your cookie skillet rest before attempting to cut your slices.
- This recipe is meant to be shared or divided into single servings and enjoyed over several days or longer.
- Store leftovers in the refrigerator per storing instructions in the post.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
With all the strawberries I have been buying, this looks right up my alley. Also I am heading to IDEA for the first time this year. Hope to meet you.
Awesome! Looking forward to meeting you too.
You and Kelli’s friendship is so awesome! It is harder to make new friends as you get older, and it is so cool that you two found each other! This cookie looks amazing btw.
Thank you!
Oh my gosh, this looks so incredibly decadent!!!! And just about 200 calories?! ALMOST too good to be true. 🙂
Love your photos, Megan! They’re gorgeous!
Aww thanks Blair!
I totally forgot that you and Kelli MET at IDEA world. That is crazy. I’m so glad that you did! You are both dolls, and in a town where there aren’t many bloggers, there is nothing better than having an awesome one that you instantly connect with.
I instantly connected with this creation. I need a damn skillet!
I know isn’t it crazy! So sad you’re not going this year. 🙁
This looks like a great way to switch up the strawberry shortcake I make every summer! Those chocolate chunks look so, so good. Yum!
I couldn’t help myself with the chocolate. #foodbloggerproblems